Rice Dumplings to Make your Poush Parbon Special!
The best part of India is our rich cultural diversity. Add to this our love for food and voila you have the opportunity to celebrate each festival with a lot of bonhomie and yummilicious traditional cuisine!
Come the harvesting season and our Bengali community celebrates Poush Parbon on 14 January. The freshly harvested paddy and the date palm syrup are used in the preparation of a plethora of traditional Bengali sweets. Celebrations are spread across three days (one day prior and one day post) with Goddess Lakshmi being worshipped on Sankranti.
Here’s sharing a yummy recipe-
Puli Pitha With Milk
Ingredients:
Rice Flour – 500 gram
Coconut – 1 piece (grated)
Khoya Kheer – 50 gram
Sugar – 2 cups
Salt – 1 pinch
Milk – 1 litre
Condensed Milk – 100 gram
Procedure:
1. Knead soft dough with rice flour, salt and hot water and keep aside.
2. Heat a pan and add coconut, 1 cup of sugar and the khoya kheer. Stir continuously until it becomes sticky then keep it aside.
3. Boil milk with 1 cup of sugar until it thickens. Mix condensed milk and keep aside.
4. Make small balls out of the dough. Mould these balls into a bowl and fill with the coconut mixture. Fold these pithas carefully. Slip them into the milk mixture and boil for 10 minutes on low heat.
5. Your Puli Pitha with Milk is ready to be devoured!
Creative Tip:
You can change the shape of the balls
Best Accompaniments:
Koraishutir Kochuri (Bengali Peas Kachori) and Natun Aloor Dum (Bengali Dum Aloo)
Happy Poush Parbon!
Come the harvesting season and our Bengali community celebrates Poush Parbon on 14 January. The freshly harvested paddy and the date palm syrup are used in the preparation of a plethora of traditional Bengali sweets. Celebrations are spread across three days (one day prior and one day post) with Goddess Lakshmi being worshipped on Sankranti.
Here’s sharing a yummy recipe-
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| Poush Parbon |
Ingredients:
Rice Flour – 500 gram
Coconut – 1 piece (grated)
Khoya Kheer – 50 gram
Sugar – 2 cups
Salt – 1 pinch
Milk – 1 litre
Condensed Milk – 100 gram
Procedure:
1. Knead soft dough with rice flour, salt and hot water and keep aside.
2. Heat a pan and add coconut, 1 cup of sugar and the khoya kheer. Stir continuously until it becomes sticky then keep it aside.
3. Boil milk with 1 cup of sugar until it thickens. Mix condensed milk and keep aside.
4. Make small balls out of the dough. Mould these balls into a bowl and fill with the coconut mixture. Fold these pithas carefully. Slip them into the milk mixture and boil for 10 minutes on low heat.
5. Your Puli Pitha with Milk is ready to be devoured!
Creative Tip:
You can change the shape of the balls
Best Accompaniments:
Koraishutir Kochuri (Bengali Peas Kachori) and Natun Aloor Dum (Bengali Dum Aloo)
Happy Poush Parbon!
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